The practice of roasting whole fish in this shop originated from northern Sichuan and belongs to Sichuan cuisine. Of course, it has also been properly adjusted according to the tastes of local consumers in Jinan, and there are also practices and tastes that have no spicy taste at all. There are two kinds of roasted whole fish, grass carp and snakehead, which can be made into five flavors, namely, home-cooked spicy, spicy and heavy spicy, pickled pepper slightly spicy, fresh and slightly spicy, and lobster sauce fresh and fragrant. The method of grilled fish itself is different from common methods such as braising and steaming. There is a special smell of charcoal roasting, and the method of roasting whole fish with cold fish is also very special. After serving, there is a charcoal stove heating below to let the soup penetrate into the fish, cook it in the soup, and match some reasonable side dishes. The roast taste of fish, the taste of exclusive secret sauce and the fragrance of side dishes are absolutely delicious.

Since it is a secret recipe, no one knows.